1) In 8 qt heavy bottomed stainless steel pot, melt butter and sweet onion and leek until tender (about 3 minutes over medium heat, no color) 2) Add next 3 ingredients and sweat until tender. 3) Add the next 3 spiced and cook for 2-3 minutes. 4) Add just enough water to reach the top of the vegetables (not too much). 5) Simmer for 15-20 minutes until vegetables are completely tender. 6) Blend thoroughly in vitamix style blender until velvety. 7) Pour back into cleaned out pot and add cream, maple syrup, salt and black pepper to taste making sure to get to desired soup temperature. 8) This soup gets better after a few days and is great served piping hot with a dollop of heavy cream with a pinch of cinnamon and toasted pepitas.